Grilled Fennel (with or without parmesan)


1 large or 2 smaller fennel bulbs, fronds removed (I like to save the fronds either to chop on top of salad, chew on while cooking or use for herb tea)

olive oil

lemon juice

salt and black or lemon pepper

parmesan cheese shavings (optional)


Stand the bulb up and cut the fennel in half vertically from top to bottom, to leave each half intact. Cut each half into 1/4-inch thick slices.

Brush or spray each side of the slices with olive oil and season with salt and pepper.

Heat grill (or pan) and cook on each side until starting to brown on outside and softening on inside. Remove, squeeze lemon juice on top and sprinkle parmesan over the top, if desired.